Gumbo ya ya (chicken & andouille sausage gumbo)

8 servings

Ingredients

Quantity Ingredient
1 each 5 lb. chicken - cut into 10 pieces
Salt
Cayenne pepper
Garlic powder
2½ cup All-purpose flour
1 cup Oil
2 cups Onion - chopped
2 cups Green pepper - chopped
1½ cup Celery - chopped
6 cups Chicken stock
1 pounds Andouille - diced [kielbasa is the best substitute]
1½ teaspoon Garlic - minced
Salt and freshly ground pepper
Steamed White Rice

Directions

Arrange chicken on baking sheet and season evenly with salt, cayenne and garlic powder. Let stand 30 minutes at room temperature. Combine chicken pieces and flour in large paper bag and shake until chicken is well coated. Heat oil in large skillet over medium high heat. Add chicken (reserve remaining flour) and brown on all sides. Remove with slotted spoon and add 1 cup reserved flour and stir constantly until roux is very dark brown. Remove from heat and add onion, green pepper and celery, stirring to blend thoroughly and prevent burning.

Transfer to large saucepan. Stir in stock and bring to boil over medium high heat. Reduce heat, add sausage and garlic, and simmer 45 minutes, stirring occasionally. Remove chicken from bones and cut meat into ¼-inch pieces. Return to saucepan and heat through.

Season with salt and pepper to taste and serve immediately over rice in individual soup bowls. For variation, add stock to roux-vegetable mixture, bring to boil, reduce heat, add garlic and simmer 35 minutes. Strain out vegetable mixture and discard. Combine thickened stock with sausage and bring to boil. Reduce and heat and simmer an additional 20 minutes. Add boned chicken pieces and season with salt and pepper. Heat through and serve immediately over steamed rice in individual soup bowls.

Serves 8.

From Commander's Palace and Mr. B's, New Orleans, Louisiana.

Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MICHELLE BASS On 10-02-94

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